Directions:
- Preheat oven to 475*.
- Line a rimmed baking sheet with aluminum foil, lightly oil, and set aside.
- In a food processor, pulse peanuts and bread until coarsely ground.
- Transfer to a wide-rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoons pepper.
- In a large bowl, beat eggs; season generously with salt and pepper.
- Add chicken, and turn to coat.
- One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet.
- Bake until lightly browned and just cooked through, about 15 minutes.
- While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness.
- Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine.
- Serve chicken with asparagus.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.86 Kcal (1511 kJ) | ||
| Calories from fat | 212.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.56g | 36% | |
|---|---|---|---|
| Cholesterol | 117.36mg | 39% | |
| Sodium | 236.17mg | 10% | |
| Potassium | 678.49mg | 14% | |
| Total Carbs | 20.67g | 7% | |
| Sugars | 5.55g | 22% | |
| Dietary Fiber | 7.76g | 31% | |
| Protein | 21.78g | 44% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 6.3mg | 35% | |
| Calcium | 225.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 128.28 Kcal (537 kJ) | ||
| Calories from fat | 75.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.38g | 36% | |
|---|---|---|---|
| Cholesterol | 41.72mg | 39% | |
| Sodium | 83.96mg | 10% | |
| Potassium | 241.2mg | 14% | |
| Total Carbs | 7.35g | 7% | |
| Sugars | 1.97g | 22% | |
| Dietary Fiber | 2.76g | 31% | |
| Protein | 7.74g | 44% | |
| Vitamin C | 3.6mg | 17% | |
| Iron | 2.2mg | 35% | |
| Calcium | 80.2mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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